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Apple Souffle

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rsot12/31/10




This is a heavenly souffle that can be served as a special apple kugel on Shabbos or as a dessert with vanilla ice cream. It is best made in a shallow oven to table dish because it does not yield that much batter and you want the batter to reach all the apples. Also, when covering it while baking, place the foil in a tent-like shape over it because it tends to run over.






  • SERVING/YIELD
    1 9 inch round


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium


  • BLESSING
    Mezonos


  • RECIPE
    #843

























INGREDIENTS













  • 10-12 cortland apples










  • 4 eggs










  • ½ cup oil










  • 1⅓ cup sugar










  • 1 cup flour










  • ½ tsp baking powder










  • 2 tsp vanilla extract










  1. Preheat oven to 350F.



  2. Grease your pan.



  3. Cube apples into about 1" x 1" squares.



  4. Toss apples with 1/3 cup of sugar and place in pan.



  5. Combine remaining ingredients.



  6. Pour batter over the apples as evenly as you can. Mix if necessary.



  7. Bake at 350 for 1 hour covered and 10 minutes uncovered.

























CONVERTER





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